Abstract
Background: the antagonism activity of lactic acid bacteria metabolites has the potential to prevent fungal growth on mango. Methods: the potential of developing natural disinfectant while using watermelon rinds (WR), pineapple (PP), orange peels (OP), palm kernel cake (PKC), and rice bran (RB), via lacto-fermentation was investigated. The obtained lactic acid bacteria (LAB) metabolites were then employed and the in vitro antifungal activity toward five spoilage fungi of mango was tested through liquid and solid systems. Besides, the effect of the produced disinfectant on the fungal growth inhibition and quality of mango was investigated. Results: the strains Lactobacillus plantarum ATCC8014 and Lactobacillus fermentum ATCC9338 growing in the substrates PKC and PP exhibited significantly higher in vitro antifungal activity against Colletotrichum gloeosporioides and Botryodiplodia theobromae as compared to other tested LAB strains and substrates. The in-situ results demonstrated that mango samples that were treated with the disinfectant produced from PKC fermented with L. plantarum and L. fermentum had the lowest disease incidence and disease severity index after 16 days shelf life, as well as the lowest conidial concentration. Furthermore, PKC that was fermented by L. fermentum highly maintained the quality of the mango. Conclusions: lactic acid fermentation of PKC by L. fermentum demonstrated a high potential for use as a natural disinfectant to control C. gloeosporioides and B. theobromae on mango.
Highlights
Five lactic acid bacteria (LAB) strains in five agricultural by-products were tested for their potential antifungal activity against Colletotrichum gloeosporioides, Botryodiplodia theobromae, Aspergillus niger, A. flavus, and A. variecolor
palm kernel cake (PKC) and PP that were fermented with L. plantarum ATCC8014 and L. fermentum ATCC9338 showed significantly higher antifungal activity than others
Agricultural by-products have the potential to be used as substrates in order to produce fungal growth inhibitors via lacto-fermentation with certain lactic acid bacteria strains
Summary
Mango (Mangifera indica L.) is one of the most important tropical fruits, due to its high nutrient content, including vitamins, minerals, and phytochemicals. The mango has become of high economic value in the global fruit market, with an annual export value of more than 1.69 billion US $ [1]. Fungal diseases are one of the main problems in the mango supply chain, occurring during the production and handling stages. Fungal diseases cause large economic losses, as well as being a health risk for consumers due to the production of mycotoxins. Important post-harvest diseases causing fungi include anthracnose (Colletotrichum gloeosporioides), stem-end rot (Botryodiplodia theobromae, Lasiodiplodia theobromae, Phomopsis mangifera, or Dothiorella dominicana), and black rot (Aspergillus sp.). Some fungal infections occur at flowering and colonize endophytically with the protection of the epidermis [2,3]. Quiescent infections are very complicated to detect and control in the early stages of the life cycle
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